Many people choose not to tinker with the fish, mistakenly believing that it is too difficult to clean. However, with a well-sharpened knife, scissors and fish scraper at your disposal, this will be easy and simple.
Instructions
Step 1
Preparation:
Fill the water in a container deep enough to hold the entire fish.
Step 2
Rinse the fish thoroughly under running cold water.
Sometimes it is advised to put the fish in hot water for a few minutes, however, this is not always correct and only applicable if you are going to remove the scales and skin together.
Step 3
Separate the head with gills, fins and, if necessary, the tail. It is easier and more convenient to do this with ordinary scissors. Move the fins slightly to the side and cut them off.
Step 4
In order to get rid of the ridge, (for example, if you are butchering herring), spread the fish belly down, press on the spine and turn it over. Put your thumbs under the ridge and carefully pull it out, cut off near the tail.
Step 5
Open the belly and scrub the insides along with the blood under the spine. It is advisable to do all this on paper or on a newspaper. Since evisceration is a very dirty business.
Step 6
Cleaning:
In some cases, the scales need to be removed along with the skin, then make a longitudinal incision along the ridge and gently, slowly with your hands, remove the skin along with the scales from the head to the tail. Make sure that the meat does not come off along with the skin. This happens with frozen or not quite fresh fish.
Step 7
If the skin needs to be left, for example, you want to get a golden crust when frying, then you need a special fish scraper, put the fish in a container of water so that the scales you peeled do not scatter throughout the kitchen. The water needs to be changed periodically.
Step 8
Take the fish by the tail, smoothly slide the scraper on one side of the fish against the growth of the scales, that is, from the tail to the head, pressing slightly on the scraper. Then repeat the manipulation on the other side.
Step 9
When you are finished cleaning and make sure there are no more scales left, rinse the fish again under running water.
